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Author : S. T. Rorer
Publisher : Unknown
Page : 36 pages
File Size : 55,9 Mb
Release : 1894
Category : Cookery (Oysters)
ISBN : HARVARD:HWJXMP
Author : S. T. Rorer
Publisher : Unknown
Page : 64 pages
File Size : 46,6 Mb
Release : 1903
Category : Cookery (Oysters)
ISBN : CHI:087314367
Author : S. T. Rorer
Publisher : CreateSpace
Page : 26 pages
File Size : 54,9 Mb
Release : 2015-10-04
Category : Electronic
ISBN : 1517658578
The Oyster as a Delicacy Great methods to cook and prepare oysters Fifteen New Ways for Oysters Seafood Menu Ideas Mrs S T Rorer The word oyster is used as a common name for a number of different families of saltwater clams, bivalve molluscs that live in marine or brackish habitats. In some species the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all, oysters are in the superfamily Ostreoidea. Some kinds of oysters are commonly consumed, cooked or raw, by humans as a delicacy. Some kinds of pearl oysters are harvested for the pearl produced within the mantle. Windowpane oysters are harvested for their translucent shells, which are used to make various kinds of decorative objects.
Author : Sarah Tyson Heston 1849-1937 Rorer
Publisher : Wentworth Press
Page : 38 pages
File Size : 48,5 Mb
Release : 2016-08-26
Category : History
ISBN : 1362264318
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Sarah Tyson Heston Rorer
Publisher : Palala Press
Page : 128 pages
File Size : 40,5 Mb
Release : 2016-05-24
Category : Electronic
ISBN : 1359377158
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Mrs. S. T. Rorer
Publisher : Forgotten Books
Page : 60 pages
File Size : 44,8 Mb
Release : 2017-11-29
Category : Cooking
ISBN : 0332186806
Excerpt from New Ways for Oysters Put into a saucepan a half pint of thick stewed tomato, add a clove Of garlic, a slice of onion, a bay leaf, a saltspoonful of pepper; bring to boiling point and strain. Add four tablespoon fuls of tarragon vinegar, the juice of a lemon, a half teaspoonful of salt, a half teaspoonful Of Worcestershire sauce, two drops of tobasco mix and stand aside until icy cold. At serving time, put six oysters in each tumbler, divide the covering into six parts, pour it over the oysters and send to the table. Oyster cocktails may also be served in sweet peppers, packed in bowls of fine ice. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : Mrs. Sarah Tyson (Heston) Rorer
Publisher : Unknown
Page : 57 pages
File Size : 42,5 Mb
Release : 1903
Category : Cooking (Oysters)
ISBN : OCLC:1049899148
Author : Mark Kurlansky
Publisher : Random House
Page : 338 pages
File Size : 47,9 Mb
Release : 2007-01-09
Category : History
ISBN : 9781588365910
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants–the oyster, whose influence on the great metropolis remains unparalleled. For centuries New York was famous for its oysters, which until the early 1900s played such a dominant a role in the city’s economy, gastronomy, and ecology that the abundant bivalves were Gotham’s most celebrated export, a staple food for the wealthy, the poor, and tourists alike, and the primary natural defense against pollution for the city’s congested waterways. Filled with cultural, historical, and culinary insight–along with historic recipes, maps, drawings, and photos–this dynamic narrative sweeps readers from the island hunting ground of the Lenape Indians to the death of the oyster beds and the rise of America’s environmentalist movement, from the oyster cellars of the rough-and-tumble Five Points slums to Manhattan’s Gilded Age dining chambers. Kurlansky brings characters vividly to life while recounting dramatic incidents that changed the course of New York history. Here are the stories behind Peter Stuyvesant’s peg leg and Robert Fulton’s “Folly”; the oyster merchant and pioneering African American leader Thomas Downing; the birth of the business lunch at Delmonico’s; early feminist Fanny Fern, one of the highest-paid newspaper writers in the city; even “Diamond” Jim Brady, who we discover was not the gourmand of popular legend. With The Big Oyster, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious.
Author : Elizabeth Driver
Publisher : University of Toronto Press
Page : 1326 pages
File Size : 54,6 Mb
Release : 2008-04-05
Category : Cooking
ISBN : 9781442690608
Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.
Author : Anonim
Publisher : UM Libraries
Page : 342 pages
File Size : 51,5 Mb
Release : 1987
Category : American periodicals
ISBN : WISC:89058302803
Author : S. T. Rorer
Publisher : Unknown
Page : 108 pages
File Size : 55,8 Mb
Release : 1897
Category : Cooking, American
ISBN : NYPL:33433085767212
Author : Anonim
Publisher : Unknown
Page : 1300 pages
File Size : 55,6 Mb
Release : 1895
Category : American literature
ISBN : UCAL:B4171022
Author : Anonim
Publisher : Unknown
Page : 1066 pages
File Size : 52,6 Mb
Release : 1895
Category : Electronic
ISBN : BSB:BSB11659663
Author : S. T. Rorer
Publisher : Unknown
Page : 50 pages
File Size : 49,9 Mb
Release : 1894
Category : Chafing dish cookery
ISBN : NYPL:33433082244553
